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Ingredientes
- 1 lb mushrooms small fresh white
- 3 Tbsp. extra virgin olive oil divided
- 1/3 c. minced onion
- 2 tsp garlic finely minced
- 1/3 c. pine nuts toasted
- 1/2 tsp oregano crushed
- 1/8 tsp grnd black pepper leaves
- 4 ounce (about 3/4 c.) feta cheese (plain or possibly flavored) or possibly goat
- Â Â cheese
Direcciones
- Heat oven to 400 F. Remove mushroom stems. Chop stems (makes about 1 c.); reserve. In a medium bowl, place caps; toss with 1 Tbsp. of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake till tender, about 10 min. In a small skillet, over medium heat, heat remaining 2 Tbsp. oil. Add in onion, garlic and reserved mushroom stems; cook and stir till stems are tender and liquid evaporates, about 5 min. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir in Feta till mix is well blended. Turn mushrooms over; stuff with cheese mix. Bake till heated through, about 15 min; serve warm.
- Yield: 40 appetizers
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 10 servings | |
| Calories 83 | |
| Calories from Fat 65 | 78% |
| Total Fat 7.51g | 9% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 20mg | 1% |
| Potassium 174mg | 5% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.08g | 1% |
| Protein 2.62g | 4% |
